Clean the chicken and wash it thoroughly. Pat it dry.
Heat the olive oil. Drop the chicken pieces and start frying them, till golden.
Try not to fry on full flame, keep it on medium to allow the chicken to cook from inside.
Keep the fried chicken on the side. Check if it has cooked from inside.
In a wok add some more olive oil and drop two dried red chilies.
Next add the ginger and garlic paste and fry on low flame.
Once the ginger and garlic paste is done, add the turmeric powder, cumin powder, red chilly powder and salt.
Now add the tomato puree, and cook some more on medium heat. By now the gravy should look thick and have a nice consistency. Add the chicken pieces to the gravy. Stir lightly for another five to ten minutes. if you think that the gravy is looking too thick, then add some water to it.
Allow the chicken to absorb the flavor of the gravy.
Finally add the fennel powder, cook for another five to seven minutes and switch off the heat.
Serve hot with chopped coriander as garnish.